Grease and flour the inside of a microwave-safe cup, ramekin, or mug. It should be taller than it is wide, and hold 2-1/2 to 3 cups. I have a microwave-safe coffee mug that works well.

Pour the batter into the container.

Microwave on full power for 3 minutes. Times may vary depending on the wattage of your microwave.

To serve, cut cake in half to form two mini-cakes. Top with powdered sugar, or whipped cream.

Yield:
2

Helpful Hints

The original recipe called for cocoa instead of chai spice, vanilla instead of rose water, and vegetable oil instead of butter. Since it only takes 3 minutes to bake in the microwave, make the batter ahead of time, refrigerate, and bake just before you want to serve it.

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